Low Calorie Chicken Burrito Bowl

The savory scent of cumin and lime fills the air as I prepare this nourishing bowl, a delightful fusion of flavors and textures. The Low Calorie Chicken Burrito Bowl comes together in just 30 minutes, making it a perfect quick weeknight meal that’s both satisfying and healthy. With a colorful array of ingredients, this dish not only pleases the palate but also supports a balanced diet.

This recipe is ideal for busy individuals or families looking for a flavorful yet guilt-free meal option. It’s perfect for dinner when you need something quick and filling. You can prepare the rice and chicken ahead of time and store them separately for a convenient meal option throughout the week.

Why You’ll Love This Recipe

• Bursting with fresh flavors from lime juice and cilantro.
• Hearty and satisfying with tender chicken and beans.
• Quick and easy preparation in just 30 minutes.
• Versatile options for customization with toppings.

What You’ll Need

Gather these ingredients to make your delicious burrito bowl:

For the Rice

• 1 cup uncooked rice
• 2 cups water
• 1 whole lime, juiced
• 2 tablespoons chopped cilantro

For the Chicken

• Olive oil spray
• 2 boneless skinless chicken breasts, cubed
• ½ teaspoon salt
• ¼ teaspoon pepper

For the Bowl Assembly

• ½ cup frozen corn
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup homemade pico de gallo
• 1 cup chopped romaine lettuce
• ½ cup shredded Mexican cheese blend or cheddar

For the best results, use fresh lime juice.

Substitutions & Swaps

• Brown rice instead of white rice.
• Fresh corn instead of frozen.
• Greek yogurt instead of cheese for creaminess.
• Quinoa as a gluten-free alternative.

How to Make It

Here’s how to put this delicious bowl together:

1. Cook the Rice

Combine rice and water in a saucepan. Bring to a boil, then simmer until all water is absorbed, about 15 minutes. Fluff with a fork and mix in lime juice and cilantro.

2. Sauté the Chicken

Spray a skillet with olive oil. Add cubed chicken, season with salt and pepper, and cook for about 5 minutes, stirring occasionally. Once chicken is browned, add corn and continue cooking until the chicken is fully cooked, approximately 5 more minutes.

3. Assemble the Bowls

Divide the cooked rice into bowls. Top each with the cooked chicken, corn, black beans, pico de gallo, chopped romaine lettuce, cheese, and any additional toppings you prefer.

How to Store It

Fridge: Store in airtight containers for up to 4 days.
Freezer: Yes, for longer storage options, up to 3 months.
Reheat: Microwave for 2-3 minutes until warmed through.

Tips for Best Results

• Use leftover rice for even quicker prep.
• Ensure chicken is uniform in size for even cooking.
• Customize toppings with avocado or salsa for extra flavor.

Serving Suggestions

• Serve with a side of tortilla chips for crunch.
• Pair with a refreshing salad for a complete meal.
• Enjoy as a meal prep option for busy weekdays.